Pariss Best Macarons

Pierre Herm

For the worlds best pastry chef, a title bestowed on Pierre Herm by the Worlds
50 Best Restaurants guide in 2016, the macaron isnt going anywhere. For one,
Herm has contributed to its permanent place in the pantheon of creative patisseries
with flavors like his signature Ispahan (raspberry, lychee and rose water) and
Mogador (milk chocolate, passion fruit). And then there is the promise of perpetual
reinvention. Taste drives everything we create so the options are boundless. So long
as the flavor combinations are interesting and good, anything goes,

La Maison du Chocolat

Prepared with French meringue for a softer, less cookie-like shell (and no artificial
colorants hence their muted hues), La Maison du Chocolat macarons are meant to
be savored like their chocolates in three steps, says Nicolas Cloiseau, the
chocolatiers creative director. First, you taste the soft texture of the shell, then the
ganache in the middle and finally the intensity of the almond that emerges at the
end. There are always 13 flavors on hand, from Quito dark chocolate (full bodied)
and Venezuela dark chocolate (woody, covered in cocoa nibs) to coconut lime,
raspberry, pralin, coffee and lemon, with limited-edition flavors rolled out
throughout the year

Pierre Marcolini

At Belgian chocolatier Pierre Marcolinis temple of sweets, its the provenance of the
almonds selected for the macarons that sets them apart from others (not unlike how
the sourcing of the cocoa beans distinguishes Marcolinis chocolate from that of
other chocolatiers). The macarons uniqueness is also due to their slightly iridescent
colors and simple but intense flavors coffee, speculoos, pistachio, blackberry,
lemon tea, dark chocolate. Im inspired by an ongoing trend in gastronomy that
champions the real taste of ingredients above all else. I travel a lot to be able to find
the best products to do the same with my macarons and chocolates, Marcolini says.

Hugo & Victor

Hugues Pougets work for Hugo & Victor has gone the way of many ingredient-
conscientious chefs across town natural, additive-free and organic wherever
possible. I dont use artificial colorants for my macarons, the color comes entirely
from 100-percent plant-based colorants which gives them a soft, pale color, and I use
as many organic and French ingredients as possible, he explains, adding that his
strawberry and raspberry macarons are completely made in France. Other standouts
include black cherry and Amarena cherry marmalade and grapefruit, as well as
praline made from Piedmont hazelnuts.